Dehydration apparatus



July 7,' 1942. B; GQ FREUND DEHYDRATION APPARATUS "l Filed Feb. 11. 1959 2 sheets-sheet 1 ENTOR. rf/0L o afee-(mo BER AUQRNEY.

Patented-lvl? 7x19@ i 2,288,616

a 2,288,616 f. i DEnYnRATloN Ariaim'r'Usy,`

Berthold Geo-Freund, Astoria,` N.""Y., assignor of fone-halfto HaroldA. White,\Wa.ntagh, NJY.` I Application February 11, 1939, Serial No. `255,960. l n 7 Claims. (Cl. 34-48) a l l i The inventiop relatesv to` the dehydration `oi In maintaining this reduced pressure, the mois` foods, `and more" especially to a 'novel apparatus v ture evolved from the material. under treatment `for `providing `a superior productor this nature. vis constantly removed from thechamber bythe The `processes as heretofore .practicedfin the vacuum-,producing device, but the actionis notl dehydration of foods generally make use` of a `so violent as to have any appreciable destructive. heated atmosphere, btas fa rulethe `ten'ipera.- i `effect upon the cells of thematerial.-y When-sufvtures `employed are vso high `as to objctionably cient of themoisture thusentraine iinithefzair affect `the flavor of thenal product as well as has been removed, .which may be determined by 1 the vitamin `content and color. Moreover, the .i the physical appearance of .thematerial under cost cf dehydration "Was `relatively high; andwin I10 treatment, or by means `of `a hygrometer, `the air restoring the Water content inthe use ofthe e isrestored to substantially atmosphericpressure product,` this required much` too long a time to and the `heating continueduntil the product is 'Y v make `the dehydrated products a serious comdesiccated to vthe` desired degree. 44which, inthe petitorofc'anned food or fresh food. e Y case of solids,` isfrom'8 `to `10%,` and in the ,case` e e Thewpresent inventionhas for an object a novel of .powder products, approximately `2%5, .moisture f UNITED STATES PAT apparatus` for "treating foods whereby not only 3 content. i may the flavor, vitamins, mineral salts and color i i The novel apparatus for `securing these'results of the originalsubstance besubstantially pre.- Y. comprisesai container ofsuitable-gcapacity land l `servedin the'desiccated products but the same ailording` a closed heating chamber `which `is l' may `lie restored toi the hydrated original state in connected to `vacuumeproducing.meansthe con- 1 from one-sixth tonne-tenthoi the time `formerly nections being soarrangedthat gaseous medium required. j 'e may be withdrawn from various parts oiothe 1a, A`further object of the invention is toprovide treating chamber` and particularly at` selected' a novel apparatus'whereby it is possible toereduce i levels. For example, pipes may extend into the i, materially, approximately from .one-fourth; tti-2.5 chamber andare provided with` shut-offyalves one-eighth, the time ofdehydration necessaryto withintake ,openings to Hthechamber located at provide a proper desiccatedfproduct. This is `acdifferent levels. Suitable `supporting `means `for` complished by` removing the `moisture from` the .trays `and the like are also providedinthe cham- !resh material at a comparatively 1otv-tempera` iberfor distributing the `food to Abe dried therein; ture and under conditions `which will'not obje- 30 `anda series/foflians, which are adjustably mounttionably `affect the cell structure `of the material.` edalongeonewall of the `containerat different Thus. `the heating of the material is effected levels, are arranged to circulate and\,direct afgase-l by circulating thereabout a llarge volume-fof` a ous medium such asairover the supported [maf gaseous medium `(airiat a temperature whichis .e terlal, While `a controllable heating meanssuch --maintained not appreciablyin excess of F., 35 as an electrieheater` mayV bemounted` in the.

depending upon the nature of the material, and bottom fOf the Csontani folheting. this` gaseous ing temperature and `perhaps 10 to 15 minutes container in whicliae embodiedthe features oi longen This renders thecells ofthematerial the invention., ,v i. ,e y more or less iiexible` so that the' moistureI may i Fg'-l ,21S ahOlZvOrltal section therethrough taken be morerapidly removed therefrom in thema-".45 0n 'slimline 2`-2f is. 1 0f the drawings..and` sequent step and will also4 preventfcollapse of Fig- 3 15,3 Simll View taken 0n the 11153`3.- these-cells `ciuririgthis subsequent treatment. Fie lof the drawings. lookingin'the `direction f Thereafter, the `.pres`su`re` within the `treating 'the ailWS'Il. DOhAIStaDeS; v

generally at about 9o` FJ This heating, lh'owcirculating medium to the zrequired.temperature; ever, is continued only for `a "relatively short` `","I'he `nature of the invention,=however,.wil1 best period and is conducted in a closed treatingthan` be lunderstood `when described iin-,connection with ber, "for example, during thefperiod Vrequired to 4U the accompanying draWingSiinWhCh i 'i bring the temperatureup to the aforesaid treat-,e` Eig.` ishows in isometric projectiona suitable chamber is reduced to a degree` dependingupon .lg` 1 iS a Vertical `SECOYLlaken 0H .the 1111 the nature of the material, ordinary food,productsv 50 4."4,Fig.. ;,2 `Oflthl drawings, and looking inthe l being produced in the dehydrated condition undrctiOIlDf the arIOWS... i a i der a vacuumof from 5.410 inches, Whereas solid,-

H isa transverse vertical` section through containing liquidsdesigned to be reduced, to 1a the"containerand taken on the line,5-.5, Fig, 4 powder` condition ware dehydrated underfa `vae-` offthe` drawings,looking1in the direction of the uum of`frm`20 to 25`inches. "55 arrows.

,fi Referringztofthe drawings, Ill` designates asubstantiall'yn:gas-tight` container.l whose walls areA suit'alily.;l insulated, andthe same -isprovided with afdoen AI 'lr for, introducing and withdrawing. the ioodstfto fleeI dehydratedw andwhich may comprise vegetables,: fruits,1 meats and s iish,.-. as .welll as.

solid-'containing liquids, such; as a fruit?. juices,` soups-milky etc.

WitliinLthe container and-extending 4transverselyi=across the esame-is azdrying.raclewhich-fmayV be I constructed; :oi two'. rows i of. vertically" disposed'f,

initial state is attainedy when. wateris again. added thereto. I have found. that thisrequires approximately only .from- 5 toy 30l minutes, as

` againstirom one' to several. hours for..products bars; or-frcdsaii 5.1extending;horizontallyacross. theA f ...-.powderconditionf Thereductionin.pressure of y the gaseous medium within the container is efcabinet `from i a: suitable f. frame: fl .Giwhichz :mayzbe removable aseatwh'ole lfrom; tlnec'abinetV for .conf

veniencefinf loading the same witht ythe ymaterialA to.:v be .i r dehydrated.L This. material is. retained on'x suitable trays f I 7l provide'dl withy screenvbottomt` I8,z, which: trays are,. in: the casesv of.` solidLA foods.

mount-,edi generally in; anw: inclined. position as indicated iny Fig. 4of thedrawings.- Thlsis ef:- fected. byl supportingv one.y enlofsatrayl` on the rod.` at one-side othe` cabinet. elevated? one` step above. thatzat` the. other side; and upon w-hiclrtl'ie l otlierven'dofthe-:tray/is'fsupportedt Of.'- course, in therfcase off the drying ofliquidsait'y willbe neces-- sary;v tol mount the. holder, in. aA horizontal posi-y tiomi. the.same f therr. being: supported. on two oppositel'y disposedrods at-.the' same level..

The= f ood` material-so :supported in; the icabinetl is-subjected` successively to a'. preliminar-y drying operation forfrom'` l0 to ,l5 -minutes at a '.temperature not. appreciably in excessfof 100 and-.dee

pending .somewhat .on the=nature off-the material. under treatment, the temperature generallyfI apiproiz-imating 90 Ff, althoughi in:4 somefl instances. lower.- temperatures may j -bev-femployed and fthe said, preliminaryy drying. operation. being 1 con-.-

ducteda'. at. `substantially.;` atmospheric pressure.

This. treatment` isf followed-.by al treatmentat the same temperature'y but. under. arreduced pressureI of; the surrounding atmosphere, whereby'the moisturesis more rapidly removed-but Without resultinggin'a collapse ofV the cells. of.- the material,

which.: cells-havee'bezem-rendered morel or lessn exible .inthe lprevious treatment.

This-reductioninzpressure maybe from 5 to 10 inchesofv mercury inthe case of, ordinary foods andi'rfrom 20." tol 25' inchesin the case, of solid.-

\ dehydrated by` processes heretofore employed.

Furthermore, .the entire dehydration-by the novel ably associateddirectly *withy the container l0, isfI connected: through the piping 24' `withi the.. inte-y rior of the cabinet.v Thefpipingvis sov arranged,;. 14 however, that the suction, will? be= applied alongI the four corners of theacabi'net. forr example,

through'. the yerticallyeextending pipesf 25,v 26,.`

21, andv 28. Eachvof thesefpipes, furthermore', is arranged; .for controllable outlets. at. different levels, forlexample, in theprovision of a series: of valves 29. 30, and 3l, whose lntakeopenings are at. the desired elevation. By'this expedient, the diil'erent degrees ofrelative humidity ofthe atmosphere within the cabinet', as accumulating... at different levels; may be-more or lessequalized and controlled in its removal.' thus afl'ordinga. rapid and uniform dehydration.

To secure the desired heating effect, suitable heating means are mountedat the bottom of the cabinet, for example, means suchas the electricheatingcoil may be providedfand-is associated;v

with a thermostat 36.fcr maintaining the. de siredtemperature of the f gaseous.` medium:v within. thecabinet.' Provision. is made,`.moreover,A to lv"circulate inthe cabinet over the food locatedion.v

the trays therein the gaseous. medium',.usually1" air, but which maybe products` of combustion,.

smoke, carbon dioxide. and/inert gases'as condi'-v tions may require andintroducedtthen by operating the vacuum-producing apparatus 23.. as a:.

blower. To effect'properly the circulation there is provided apluralityof: electric .fans 31,.B,.and 39 which may be tilted to direct a.currentv of'air j( I substantially along the axis of inclinationifoi: the` different trays, the fans beingxmounted` 'especetively on'corresponding'brackets `orishelves'V 40ML! containing liquids rdesigned. to be reduced Vto ay fected by;suitablevacuum-producing means hereinafterfset forth andvthere is also removed thereby `moisture evolved` from, the treated material.

When .the removaly of v the. moisture has. proceeded.

to fthe; desired l. degree, whichfmay be gauged. by inspection.- off the material.l on: the trays, as

throughawindow or port* 20 or the. like provided'.

in; a;=wal1.' of `the containerv and/0r .by meansof. an. hygrometer: v2 `|1, the pressure is.- again". restored to.` atmospheric .c value rasv by.` operating the safety tioniin'zthe-case of. solid'. foods being'to amois.-A

ture'ccntent' of: from-8v to 10% to afordthe desired crispness, and. in the case of solid-contain'.- ing'fliquids' dehydrated to a powder, to a moisturetcontentl of 2%'. The productspossesctheir natural-color andhave .noti suiieredv any appre-l ciableloss in :vitamin and mineral salt content,

lnor. is. there; any.' substantial destructionA of the cell?structure-.sothatl rapid restoration to the and '42.. These are mounted for verticaladjust'- ment along the one side wallofI thecabinet,` asfv by being fslidable Vin a pair of` channel/elements 43 and fixed in the desired position. by v'corre-.-

.sponding set screws Mr clampingthe same-to a channel. The 'fans may thus be located in the most advantageous vposition for effecting the. drying and found to be more or less opposite the intake openings of the clifferentvalves of the' suc' tion device piping.

I claim:

1. Apparatus for dehydrating food products comprising a container affording a closed treating chamber, vacuum-producing. means` and. a plurality of pipes communicating .therewith and extending into the interior of thechamber, together with valve means affording openings to the chamber` from said pipes .at different levels, a plurality of supports Withinthe chamber for re'- ceiving food to bevdried, means for heating the interior/of the chamber, and gaseous medium cireculating means located Within thechamberfor circulating i heated gaseousl medium, thereinl and. directing the same overv the food products retained on the supports.

2'. Apparatus for dehydrating food products, comprising acontainer affording a closedl treat-l ing chamber, vacuum-producing means 'and a: plurality of pipes 'communicatingtherewith.and`

Vextending into the interior of the chamber, to-

gether with a plurality of shut-01T valves located along the pipes with intake opening to said chamber at diierent levels, a plurality of supports within the chamber for receiving food to be dried, means for heating the interior of the chamber, and gaseous medium circulating means i, located withinV the chamber for circulating` heated gaseous medium therein and directing the same over the food products retained on the supports.

3. Apparatus for dehydratng food products,

comprising a container affording a closed treat- `ing chamber` vacuum-producing `means com-` municating with the chamber at diiierent parts thereof, a plurality of supports within the chamber for receiving `food to be dried, means for heating the interior of the chamber, a plurality of brackets slidably disposedfor displacement vertically along a side wall of the chamber and l means to secure a bracket in adjusted position,

together with fans carried bythe respective brackets for circulating heated gaseous medium therein and directing thesame over the food products retained on the supports.`

4. Apparatus for dehydrating food products,

, comprising a container affording a closed treating chamber, vacuum-producing means and a plurality of pipes communicating therewithand extending into the interior of the chamber, to-

i gether with a plurality of shut-off valvesA located vmedium therein and directing the same over the food products retained on the supports.

5. Apparatus for dehydrating food products, comprising a container affording a closed `treating chamber, vacuum-producing means and a plurality of means communicating therewith and i with the interior of the chamber at difIerent levels between the top and the bottom of the container, and means to control the degree of vacuum, a plurality of supports within the chamber for receiving food to be dried, means for heating the interior of the chamber, and gaseous medium `circulating means located within the chamber for circulating heated gaseous medium therein and directing the same over the food products retained on the supports.

6. Apparatusv for dehydrating food products, comprising a container affording a closed treatplurality of means communicating therewith and with the interior of the chamber at different levels between the tcp and theV bottom of the container, and means to control the degree of vacuum. together with means affording com-` munication to the atmosphere` from the interior,

of said container and control means included therein for controlling the communication, a plurality of supports within the chamber for receiv ing food to be dried, means for heating the interiorl of the chamber, and` gaseous medium circulating means located within the chamber for circulating heated gaseous medium therein and directing the `same over the food products retained on the supports.

7. Apparatus for dehydrating food products,

comprising a container affording a closed treating chamber, vacuum-producing means and a plurality of means communicating therewith and with the interior of the chamber at different' I levels between the top and the-bottom of the container,` and means to `control the degree of vacuum. a plurality of vertically disposed sup-4 ports within the chamber for receiving food to be dried, means for heating the interior ofthe chamber, and a plurality ol laterally disposed gaseous medium circulating means located within ,the chamber and adjustable vertically with respect to said supports for circulating gaseous medium within the chamber and directing the same over the food products retained on the supports.

' BERTHOLD G. FREUND.

ing chamber, vacuum-producing means anda 4 

